The view from Greens looks out over the Golden Gate Bridge.
Artichoke and sunchoke gratin with peppers, leeks, asiago, thyme and goat cheese custard, served with grilled Ridgecut Gristmills polenta, broccoli di ciccio with pine nuts and pepper flakes.
Jessie
John
Indian Sampler – Basmatic rice and chick pea salad, with currants and cashews; warm coral lentil dal; gingered beets; snap peas; pepper flakes and mint; Hamada Farm winter fruit chutney; roasted cumin papadams.
Mesquite Grilled Brochettes – mushrooms, yellow finn potatioes, peppers, red onions, fennel, yams and Hodo Soy tofu with charmoula and cherry almond quinoa.
Enchiladas – corn tortillas with butternut squash, peppers, poblano chilies, grilled onions, plantains, cheddar, salsa negra, tomatillo salsa and crème fraiche, Served with Rancho Gordo beans and Mexican cabbage slaw.
Thubarb galette with almond streusel wild flower honey and vanilla bean ice cream.
Strawberry and chocolate sorbets with Yerena Farm strawberries.
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